Gluten Free Jalapeno Artichoke Dip

Jalapeno Artichoke Dip

Ingredients:
2 cans artichoke hearts, (reserve liquid)
2 1/2 jalapenos, minced
1/2 c. mayo
1/2 c. cream cheese
1 c. Parmesan cheese, grated
8 oz. mozzarella cheese, grated
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. red pepper flakes

Directions:
Drain the artichoke hearts, but reserve the liquid.  Roughly chop the artichokes, and then add all ingredients to a large pot over medium low heat. Stir ingredients frequently as they warm to prevent burning. Artichoke liquid may be added as needed to thin out the dip. Once the dip is heated through and the cheese has melted, pour the dip into a preheated slow cooker for serving.

*borrowed from Gluten Free Cooking School

Freezer Spagetti Sauce with FRESH tomatoes

Well don't I feel all proud of myself! I didn't grow up with the whole "grow your own stuff and can it" kind of family. Learning how to make bread, opened my eyes to a WHOLE bunch of "No way,I Can't do that's"...that NOW "I SOO CAN DO! "

After taking all of my squash and zucchini out and making 1000 uses of it... freezing most, next came those sad, big and little green tomatoes, that just didn't get enough time in Mr.Sun to turn red...so I stuck them on a big industrialized table in my dinning room, right by a sunny window.... and rotated them daily, and walah my little greenies were blazing red and juicy ready for what ever came next...and to be honest. I had. no . idea. what I really wanted to do with them. I have made salsa, but we prefer Mango Salsa...so THEN...I found this raz-ma-taz recipe..and I thought "here we go"...It was SO EASY..and D-Sang is it GOOD!
Now I have 22 cups of ready made Spaghetti Sauce , chillin' in my freezer!
I added 2 pounds cooked of hamburger, 1 pound of Sausage in onions and Garlic, the last hour of cooking.
I put 6 cups of the cooled finished product in Freezer Bags...and used some with our dinner.
For EXTRA cheesy YUMMO spaghetti, try putting your hot noodles on the plate, followed by a sprinkle of grated mozerella cheese, Spaghetti Sauce, and them another sprinkle of grated fresh Parmesan..just takes boring old spaghetti to a whole other level!


Ingredients

* 4 onions, chopped ( I used one and some dehydrated onions)
* 4 cloves garlic, minced
* 1 green bell pepper, chopped (In used a frozen bag of mixed , green red and yellow)
* 1/2 cup vegetable oil
* 16 cups chopped tomatoes
* 2 tablespoons dried oregano *or instead of all of these use a great Italian seasoning* (like from Costco and do 4 TB spoons) I also used some fresh Rosemary.
* 2 tablespoons dried basil
* 1/4 cup chopped parsley
* 1/4 cup white sugar
* 2 tablespoons Garlic salt
* 3/4 teaspoon ground black pepper


Directions

1. In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
2. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
3. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.

Queso- Cheese Chili Dip like from Chili's ...EASY

So who else orders the Queso from Chile's because, even though the Salsa rocks..the Queso takes your chips to a totally different level!(Corrie your the bomb)
Hope you are sitting down , because the pure ease of this recipe left me feeling a little silly..and giddy.
Drum roll:

Nally's Jalapeno Hot Chili
1 8 oz bar of cream cheese

Directions:
Combine in a microwave safe bowl...heat until both are bubbly, mix well, sprinkle with cheese on top (boy your fancy now) ....and SERVE.
IT REALLY IS THAT EASY....and beyond yummy!

Homemade Hummus Dip...Yummmmm!

OK Alicia this one is for you!
Pics later this week!

If ya'll are wondering What the HECK is Hummus?....

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East. Hummus can be served as part of a meze platter; with bread or vegetable crudités for dipping; as a spread or filling for pita, lavash or Turkish pide bread; or as a tasty, creamy alternative to butter, or Mayo in sandwiches. A spoonful or two of hummus can also be added to Middle Eastern or Greek-style pilafs and stews to add richness. I LOVE IT in this wrap for lunch.
I eat em with Stacey's Pita chips...and as a matter of fact I will be posting how to make PITA bread this next week too!

This recipe is from www.allrecipes.com

Ingredients

* 2 cloves garlic (or 2 TBSP minced Garlic)
* 1 (19 ounce) can garbanzo beans, 1/2 cup the liquid reserved
* 4 tablespoons lemon juice
* 3 tablespoons tahini
* 1/2 teaspoon salt
* 1 teaspoon Cumin
* 2 tablespoons olive oil

Directions

1. In a blender, chop the garlic. Pour garbanzo beans into blender. Place lemon juice, tahini, chopped garlic,salt cumin in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Pour olive oil over the top.

Pesto with Baggette & Veggies

What you will need:
2 Packages of Cream Cheese
1 Container of Pesto (Costco has awesome pesto)
Parmesan Cheese
Baguette cut in slices
Fresh cut up Veggies of your choice…

Directions:
Cut Cream Cheese in half to make wider lay 4 slices on bottom of glass baking dish. Cover with Pesto. Sprinkle with Parmesan Cheese.
Bake at 400 for 20 minutes… Then Broil until edges are dark brown.
Let cool…. Serve as dip.

5 Layer Mexican Dip

5 Layer Mexican Dip

Great to bring to parties ...or eat with the Nacho's....
The Guacamole I use is from my recipe below....

Ingredients:
1 package cream cheese, softened
1 container sour cream
1 can re fried beans
1 package taco seasoning mix
2 Avocado Guacamole
2 cups shredded Mexican Cheese
2 cups Salsa

Directions:
In a medium bowl mix re fried beans and taco seasoning mix. Spread into the bottom of a large serving dish.
Next add Salsa spreading over beans.
Mix cream cheese with sour cream, and spread over the salsa.
Then top the cream cheese layer with guacamole
Finally sprinkle cheese over Guacamole.
Refrigerate for at least an hour and serve.

Veggie Cream Cheese Spread

THIS IS THE BEST SPREAD TO PAIR WITH THE HOMEMADE BAGEL RECIPE BELOW!!!
I often make the Bagels and this Spread and take them in disposable containers for neighbors and the Women I visit teach.

Ingredients:

16 oz softened Cream Cheese
2/3 cup Chopped Celery
2/3 cup Chopped Carrots
1/3 cup Chopped Green Onions

Garlic Salt to taste

Blend Well together

Put in air tight container and keep in fridge to chill.

AWESOME on toasted Bagels or in place of Mayo on a turkey Sandwich.

Perfect Peanut Sauce

(I freeze what we don’t use for another time)

Ingredients:

3 cup peanut butter
6 TB soy sauce (or to taste)
¼ cup brown sugar
4-6 Tablespoon fresh lemon or lime juice
1 can coconut milk (light is fine,)
1/4 cup water (or more I like mine thick)
2 TB spoons Curry Powder
2 Tbsp Chili Powder (I use more …I like it spicy)
3 Tbsp Minced Garlic Salt if desired


I slowly melt all ingredients in Microwave Stirring in between minute intervals.Tonight I steamed brown Rice. Then I sautéed my cut up chicken breast w / olive oil and a little Garlic , after it was cooked through , I added about 4-5 cups of Chinese Veggies ( I buy a huge bag at Costco ) It has peapods, mini corn, red peppers , water chestnuts , mushrooms and my favorite broccoli. I add that to my Wok. Once all veggies are cooked through I add some of my peanut sauce and stir well. For dinner we scoop the Veggie, Chicken, Peanut sauce mixture over our rice.
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MY KIDS LOVE THIS RECIPE….eating ½ cup brown rice, & 1 whole cup over the top of the Veggies and Chicken.

I served with Spring rolls and cabbage salad.